Transport yourself to a tropical destination with these Piña colada pancakes! Soft, moist pancakes filled with juicy pineapple, creamy coconut milk, and topped with a homemade warm pineapple rum sauce!
1can (398 ml or 14 oz) canned full fat coconut milk (divided)(save the cream from the top!)
1egg
2tablespoonsbrown sugar
½teaspoonvanilla extract
1 ½cupsall purpose flour
1 ½tablespoonsbaking powder
Dash of salt
1can (540 ml or 18 fluid ounces) pineapple chunks or crushed pineapple, divided(save the juice!)
Pineapple Rum Sauce:
½cupbrown sugar
¼cupbutter
juice from pineapples
2tablespoonscornstarch
2tablespoonscoconut creamfrom top of can
2tablespoonsdark rumcan be omitted
Coconut flakes or chipsfor topping (optional)
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Instructions
To make the pancakes:
Preheat electric griddle to 375°F or a non-stick frying pan on medium-low heat.
Open the coconut milk can and scoop out 2 tablespoons of the cream on top. Set this aside for later use in the sauce.
Pour the rest of the can of coconut milk into a mixing bowl. Whisk in the egg, 2 tablespoons brown sugar, and vanilla extract.
Place a fine mesh colander over a medium sized bowl. Open the can of crushed pineapple and empty into the colander. Set aside the juice for later use in the sauce. If you’re using pineapple chunks, chop them up into small pieces with a knife or blitz a few times in a blender or food processor.
Meanwhile whisk in the flour, baking powder, and salt into the coconut milk mixture bowl.
Gently stir in the crushed pineapple.
Allow the batter to sit for 5 minutes.
Drop batter by large spoonfuls onto the preheated griddle/pan.
Smooth out the tops so that the pancakes are about ½ inch thick.
Cook for 3.5-4 minutes on the first side and about 2 minute on the second side.
To make the sauce:
Melt the brown sugar and butter in a medium sized pot over medium heat.
Whisk the cornstarch and coconut cream (reserved from making the pancakes) into the pineapple juice (also reserved from making the pancakes).
Once the brown sugar and butter have melted, whisk the juice mixture into the pot.
Keep whisking over medium heat until the sauce has thickened. Once you start to see bubbles, keep whisking and cooking for another minute.
Remove from heat. Wait two minutes and stir in the rum. Note: the rum can be omitted!